Fall is creeping in with crisp and cooler evenings. Kitchens warmed with simmering stews and soups are quintessential classics. This is a Brazilian take on “boiled dinner” or stew.
Assorted vegetables and meats are slowly cooked tender and served together with Pirão (farofa/cassava flour mixed with hot broth).
Assorted salted pork cuts
Smoked Sausage (such as Polish)
Boil Meats until tender at least 3 hours. Boil Vegetables beginning with longest cooking time (ie Potatoes) until tender. Add Farofa to a skillet and simmer with broth from the cooked meats until creamy. Serve meats and vegetables on a large platter with Pirão on the side.